For the Mascarpone Mashed Potatoes:

In a small pot, add potatoes. Cover the potatoes with water. Place the pot over high heat and bring the water to a boil. Once the water comes to a boil, reduce the heat to medium and cook for 10 minutes, or until the potatoes are tender and easily pierced with a fork.

Once the potatoes are cooked, drain them and add them back to the pot. Add the butter, mascarpone cheese OR cream cheese, heavy cream, salt, and pepper, and mash. Taste! Add extra salt or butter if needed.

For the Nuggets:

Bake or AirFry the nuggets according to the package instructions.

For the Corn:

Drain, then add to a dry sauté pan over medium-high heat. Sauté for 4-5 minutes until the corn gets charred spots (this adds a smoky depth that cuts through the richness of this bowl!).

For the Gravy:

Melt butter in a small saucepan. Whisk in flour and cook for 1 minute (don’t let it burn).

Slowly whisk in your broth. The flour will clump a little at first, this is fine. Just keep whisking until it reaches a smooth consistency.

Stir in the Worcestershire and salt. Simmer until thickened, about 2-3 minutes. It should be glossy!

To Assemble:

In a bowl, start with a pillowy cloud of Mascarpone Mashed Potatoes.

Next, add a layer of shredded cheddar cheese followed by a the charred corn (this lets the cheese melt between the hot potatoes and the toppings). Then pile on the Crispy Nuggets.

Pour the gravy over the bowl. Drizzle with hot honey. Devour!